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Heavy use of the world’s most-popular herbicide, Roundup, could be linked to a range of health
problems and diseases, including Parkinson’s, infertility and cancers, according to a new
study.

The peer-reviewed report, published last week in the scientific journal
Entropy, said evidence indicates that residues of “glyphosate,” the chief ingredient in
Roundup weedkiller, which is sprayed over millions of acres of crops, has been found in food.

Those residues enhance the damaging effects of other food-borne chemical residues and toxins in
the environment to disrupt normal body functions and induce disease, according to the report,
written by Stephanie Seneff, a research scientist at the Massachusetts Institute of Technology, and
Anthony Samsel, a retired science consultant from Arthur D. Little, Inc.

Environmentalists, consumer groups and plant scientists from several countries have warned that
heavy use of glyphosate is causing problems for plants, people and animals.

The EPA is conducting a standard registration review of glyphosate and has set a deadline of
2015 for determining whether its use should be limited.

Monsanto is the developer of both Roundup herbicide and a suite of crops that are genetically
altered to withstand being sprayed with Roundup.

Monsanto and other leading industry experts have said for years that glyphosate is proven safe
and is less damaging to the environment than other common chemicals.